Description

Our savoury Tofu Ricotta recipe transforms a brick of tofu into a rich and creamy vegan cheese. Layer it in a lasagna, stuff it into pasta shells, spread it on toast, or dollop it on pasta—the ways to use it are endless!

Ingredients

1 block of firm tofu (454 g)
1 tsp salt (add extra to taste)
2 tbsp minced garlic
1 tbsp minced fresh parsley
juice of 1/2 lemon (more for tangier cheese)

Instructions

1. Add all ingredients to a small food processor or blender cup. Process until mostly smooth, with a few small lumps remaining.

overhead view of ingredients for plant-based ricotta

gather all ingredients for plant-based tofu ricotta, and a small food processor.

ingredients for plant-based ricotta overhead in a food processor before blending

add all ingredients to the food processor.

overhead view of tofu ricotta whipped in the food processor on a white background.

blend the tofu ricotta ingredients on the “puree” setting for 1-2 minutes, until fully incorporated but not too smooth.

Notes

Feel free to add in any savoury ingredients you love. Nutritional yeast, fresh herbs, caramelized onion are all great optional additions!